K
kcunningham
Guest
had to substitute a 9in pan for a 10in springform recipe for cheesecake. i made the crust thinner and got all the batter in. can i keep the same cooktime or do i need to add??
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Mama Mangia
Super Moderator
It may be a few minutes longer - but not that much to be honest with you.
You say you made a thinner crust - did you make sure you had enough crust up the sides of the pan (if it is a 2-piece springform) so that it does not leak? If not, wrap the bottom in foil.
A cheesecake is done when it appears both set and at the same time jiggle in the middle as a custard would. There should not be wet spots or liquid areas in the center. Remember that a cheesecake continues to cook when it is removed from the oven. You cannot use a toothpick or cake tester to check a custard type of recipe!!!
I hope this helps.
You say you made a thinner crust - did you make sure you had enough crust up the sides of the pan (if it is a 2-piece springform) so that it does not leak? If not, wrap the bottom in foil.
A cheesecake is done when it appears both set and at the same time jiggle in the middle as a custard would. There should not be wet spots or liquid areas in the center. Remember that a cheesecake continues to cook when it is removed from the oven. You cannot use a toothpick or cake tester to check a custard type of recipe!!!
I hope this helps.
R
Recipesforholiday00
Guest
Hi I'm new here at this forum site. Hope to get more tips and recipes from this forum site. Any tips and help i can get is good. Thanks.